Spicy Chicken Chili is a bold, hearty, and comforting dish that brings together tender chicken, robust spices, and a rich, slow-simmered sauce. Inspired by classic chili traditions but made lighter and leaner with chicken, this version delivers all the warmth and depth you expect from chili while letting spices and textures truly shine. It’s the kind of dish that fills your kitchen with irresistible aromas and warms you from the inside out.
Perfect for chilly evenings, game days, or meal prep, Spicy Chicken Chili is endlessly satisfying and easy to customize. Whether you enjoy a fiery kick or a milder heat, this recipe adapts beautifully to your taste while maintaining its soul—thick, flavorful, and deeply comforting.
Why I Love This Recipe
I love this Spicy Chicken Chili because it strikes the perfect balance between heat, heartiness, and comfort. The chicken stays tender, the beans add body, and the spices develop deeper flavor the longer it simmers. It’s a one-pot meal that feels indulgent but is still wholesome, and it tastes even better the next day—making it ideal for leftovers and meal prep.
Why This Is a Must-Try Dish
- Bold, warming flavors with adjustable heat
- Protein-packed and satisfying
- Perfect for meal prep and feeding a crowd
- One-pot recipe with minimal cleanup
- Comfort food that’s both hearty and versatile
Recipe Overview
- Course: Main Course
- Cuisine: American / Tex-Mex
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Calories (Approx.): 380–420 kcal per serving
Ingredients
For the Chili
- 1½ lb (700 g) boneless chicken thighs or breast, diced
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1–2 jalapeños, finely chopped
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1½ cups chicken broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn (optional)
Optional Toppings
- Shredded cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Sliced green onions
- Lime wedges
Cooking Directions
- Sauté aromatics and spices
- Brown chicken pieces
- Add tomatoes, beans, and broth
- Simmer until thick and flavorful
- Adjust seasoning and serve hot
Step-by-Step Preparation Method
Step 1: Prepare Ingredients
Chop vegetables, dice chicken, and measure spices to keep cooking smooth and organized.
Step 2: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add onion and bell peppers. Cook until softened, about 5 minutes. Add garlic and jalapeños, cooking for another minute.
Step 3: Toast the Spices
Stir in chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper. Cook for 30 seconds until fragrant.
Step 4: Cook the Chicken
Add diced chicken to the pot. Cook until lightly browned and coated with spices.
Step 5: Build the Chili
Add diced tomatoes, tomato sauce, chicken broth, beans, and corn. Stir well.
Step 6: Simmer
Bring to a gentle boil, then reduce heat and simmer uncovered for 35–40 minutes, stirring occasionally.
Step 7: Adjust and Finish
Taste and adjust seasoning. For thicker chili, simmer longer; for thinner, add more broth.
How to Serve Spicy Chicken Chili
- Serve hot in deep bowls
- Top with cheese, sour cream, and fresh herbs
- Pair with cornbread, tortilla chips, or crusty bread
- Great for game nights, family dinners, or meal prep
- Add avocado slices for creaminess
Recipe Tips
- Chicken thighs stay juicier than breast
- Bloom spices in oil for deeper flavor
- Adjust heat gradually—chili intensifies as it cooks
- Stir occasionally to prevent sticking
- Let chili rest 10 minutes before serving
Variations (Detailed)
1. Extra-Spicy Chicken Chili
Add habanero peppers or extra cayenne.
2. White Chicken Chili
Skip tomatoes, add white beans, green chilies, and cream.
3. Slow Cooker Version
Cook on low for 6–7 hours or high for 3–4 hours.
4. Low-Carb Chicken Chili
Omit beans and corn; add zucchini or cauliflower.
5. Smoky BBQ Chicken Chili
Add chipotle peppers and a splash of BBQ sauce.
Freezing and Storage
Refrigeration
- Store in airtight container for 4–5 days
Freezing
- Freeze in portions for up to 3 months
Reheating
- Reheat on stovetop or microwave until hot
Special Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring spoons and cups
Conclusion
Spicy Chicken Chili is a bold, comforting dish that delivers big flavor in every spoonful. With tender chicken, warming spices, and a rich, hearty base, it’s perfect for cozy dinners, entertaining, or make-ahead meals. Easy to customize and even better the next day, this chili is a must-have recipe that belongs in every home cook’s collection.
Spicy Chicken Chili
Spicy Chicken Chili is a bold, hearty, and comforting dish that brings together tender chicken, robust spices, and a rich, slow-simmered sauce.
Ingredients
For the Chili
Optional Toppings
Instructions
-
Step 1: Prepare Ingredients : Chop vegetables, dice chicken, and measure spices to keep cooking smooth and organized.
-
Step 2: Sauté Aromatics : Heat olive oil in a large pot over medium heat. Add onion and bell peppers. Cook until softened, about 5 minutes. Add garlic and jalapeños, cooking for another minute.
-
Step 3: Toast the Spices : Stir in chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper. Cook for 30 seconds until fragrant.
-
Step 4: Cook the Chicken : Add diced chicken to the pot. Cook until lightly browned and coated with spices.
-
Step 5: Build the Chili : Add diced tomatoes, tomato sauce, chicken broth, beans, and corn. Stir well.
-
Step 6: Simmer : Bring to a gentle boil, then reduce heat and simmer uncovered for 35–40 minutes, stirring occasionally.
-
Step 7: Adjust and Finish : Taste and adjust seasoning. For thicker chili, simmer longer; for thinner, add more broth.
